Bacillus cereus

RANK: Species

TAXONOMY: Firmicutes -> Bacilli -> Bacillales -> Bacillaceae -> Bacillus -> Bacillus cereus group -> Bacillus cereus


Bacillus cereus is a Gram-positive, rod-shaped, aerobic, motile, beta hemolytic bacterium commonly found in soil and food. Some strains are harmful to humans and cause foodborne illness, while other strains can be beneficial as probiotics for animals. It is the cause of "fried rice syndrome", as the bacteria are classically contracted from fried rice dishes that have been sitting at room temperature for hours (such as at a buffet).[2] B. cereus bacteria are facultative anaerobes, and like other members of the genus Bacillus, can produce protective endospores. Its virulence factors include cereolysin and phospholipase C.B. cereus competes with other microorganisms such as Salmonella and Campylobacter in the gut, so its presence reduces the numbers of those microorganisms. In food animals such as chickens, rabbits and pigs, some harmless strains of B. cereus are used as a probiotic feed additive to reduce Salmonella in the intestines and cecum. This improves the animals' growth as well as food safety for humans who eat their meat.B. cereus is responsible for a minority of foodborne illnesses (2–5%), causing severe nausea, vomiting, and diarrhea. Bacillus foodborne illnesses occur due to survival of the bacterial endospores when food is improperly cooked. Cooking temperatures less than or equal to 100 °C (212 °F) allow some B. cereus spores to survive. This problem is compounded when food is then improperly refrigerated, allowing the endospores to germinate.[13] Cooked foods not meant for either immediate consumption or rapid cooling and refrigeration should be kept at temperatures below 10 °C or above 50 °C (50 °F and 122 °F). Germination and growth generally occur between 10 °C and 50 °C,[12] though some strains are psychrotrophic. Bacterial growth results in production of enterotoxins, one of which is highly resistant to heat and acids (pH levels between 2 and 11); ingestion leads to two types of illness, diarrheal and emetic (vomiting) syndrome.

This species has been identified as a resident in the human gastrointestinal tract based on the phylogenetic framework of its small subunit ribosomal RNA gene sequences.[PMC 4262072]

Gut associated
Group 3
  • Staphylococcus epidermidis
  • Streptomyces coelicolor
  • Lactobacillus plantarum
  • Bacillus cereus
  • Vibrio parahaemolyticus
  • Listeria monocytogenes
  • Chloroflexus aurantiacus
  • Oceanobacillus iheyensis
  • Mycoplasma capricolum
  • Aeromonas hydrophila
  • Bacillus pumilus
  • Pediococcus pentosaceus
  • Corynebacterium glutamicum
  • Clostridium perfringens
  • Bacillus licheniformis
  • Listeria innocua
  • Geobacillus kaustophilus
  • Clostridium novyi
  • Mycoplasma genitalium
  • Clostridium acetobutylicum
  • Staphylococcus aureus
  • Bacillus halodurans
  • Bacillus amyloliquefaciens
  • Clostridium botulinum
  • Bacillus anthracis
  • Bacillus clausii
  • Pseudomonas fluorescens
  • Lactococcus lactis
  • Bacillus subtilis
  • Thermotoga maritima
  • Bacillus thuringiensis
  • Group 7
  • Staphylococcus epidermidis
  • Leuconostoc mesenteroides
  • Lactobacillus acidophilus
  • Lactobacillus plantarum
  • Bacillus cereus
  • Streptococcus thermophilus
  • Listeria monocytogenes
  • Pediococcus pentosaceus
  • Bacteroides fragilis
  • Staphylococcus saprophyticus
  • Clostridium perfringens
  • Listeria innocua
  • Corynebacterium jeikeium
  • Lactobacillus sakei
  • Streptococcus pneumoniae
  • Staphylococcus aureus
  • Streptococcus sanguinis
  • Streptococcus pyogenes
  • Lactobacillus casei
  • Pseudomonas aeruginosa
  • Lactobacillus brevis
  • Enterococcus faecalis
  • Streptococcus agalactiae
  • Fusobacterium nucleatum
  • Lactococcus lactis
  • Streptococcus gordonii
  • Staphylococcus haemolyticus